In a 2-quart saucepan, melt the butter. Add the onion and red pepper, and cook for 2 to 3 minutes, until the vegetables begin to soften. Sprinkle with the cornmeal and flour, and cook, stirring, until the flour begins to bubble, about 2-3 minutes. Gradually add the milk, whisking until the sauce is smooth and thick, about 4-5 minutes. Add the salt and cayenne, and transfer the sauce to a bowl. Beat in the corn and egg yolks. Cover and refrigerate the sauce until you are ready to proceed. When Ready to bake pie, fold the egg whites into the sauce. Spread the crust over the chilies in the baking dish and sprinkle the top with the grated cheese. Bake for 25 minutes, until the crust is set and the cheese is golden.